Belgian endives with root celery and chicken meatballs on skewers

Another recipe by the Belgian paleo guru Pascale Naessens.

Although she never uses the P word in her cookbooks, her recipes are inspired by the same pure, healthy whole food principles. Fully recommended! I believe at least some of her books are translated in english.

Incidentally, she and especially her much older husband Paul look just a teensie bit younger than they are:

Paul Jambers and Pascale Naessens

She’s 45 and he’s 69. Look at him! Of course, this is pure coincidence. It couldn’t have anything to do with their diet, of course.

Well, I don’t mind seeing for myself, especially since her food is quite delicious and easy to prepare.

So now, without further ado:

Belgian endives and root celery with chicken meatballs on skewers

Again, things could not be simpler. If you own a food processor, that is!

You need: said food processor – chicken fillets – mushrooms – garlic – parsley – endives – root celery

Chicken meatballs with endives and root celery

This is what you do:

  • Process chicken and mushrooms with garlic, parsley, olive oil, pepper and salt into minced meat. The result will be nice and sticky, no need for eggs.
  • Roll into medium sized meatballs.
  • Stick’m on skewers.
  • Fry the balls in a pan on low in butter or olive oil, for about 20 minutes or until they are done.

Chicken meatballs and vegetables

  • Chop up the endives and root celery.
  • Fry root celery in butter or olive oil first, for about twenty minutes.
  • Add the endives about ten minutes in, since they don’t take as long to cook.
  • Put a lid on them and check every once in a while.
  • Season with salt, pepper and serve with the chicken skewers.


Bon appetit!

2 thoughts on “Belgian endives with root celery and chicken meatballs on skewers

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